Mexican platter

Instructions

1. To make guacamole: Coarsely mash 1 large (160g) avocado in a small bowl. Stir in 1 tablespoon chopped fresh coriander, 2 teaspoons finely chopped red onion and 1 teaspoon lime juice. Season with salt and pepper.
2. To make tomato and chilli salsa: Combine 2 tomatoes (finely chopped), 2 teaspoons finely chopped red onion, 1 teaspoon lime juice, ½ small garlic clove (crushed) and ¼ small fresh red chilli (finely chopped) in a small bowl. Season with salt and pepper.
3. To make black bean salad: Combine ½ cup (100g) can black beans (drained), ½ cup (80g) can corn kernels (drained), 1 red capsicum (finely chopped), 1 carrot (coarsely grated), 1 green shallot (thinly sliced), 2 teaspoons lime juice and ½ small garlic clove (crushed) in a medium bowl. Season with salt and pepper.
4. To make chilli beef steak: Combine 1 teaspoon oil, ½ teaspoon ground cumin, ¼ teaspoon cayenne pepper and ¼ teaspoon smoked paprika in a small bowl. Rub mixture all over steak. Heat a large non-stick frying pan over medium-high heat. Cook 220g lean beef sirloin steak (fat trimmed) for 1-2 minutes on each side or until cooked to your liking. Transfer to a plate. Cover steak with foil and set aside for 3 minutes to rest. Thinly slice steak to serve.
5. Meanwhile, to make spicy garlic prawns: Heat half of 3 teaspoons olive oil in a pan over medium-high heat. Add half each of 1 garlic clove (finely chopped), ½ teaspoon ground cumin and a pinch of chilli flakes. Cook, stirring, for 10 seconds. Add half of 800g medium green prawns (peeled and deveined, tails intact). Cook, tossing occasionally, for 3-5 minutes or until golden and cooked through. Transfer to a plate and cover with foil. Repeat with remaining ingredients. Drizzle with 2 tsp lime juice.
6. Heat tortillas following packet instructions. Arrange guacamole, tomato salsa, black bean salad, chilli beef steak, garlic prawns, tortillas, cheese, sour cream and shredded lettuce on a large serving platter.